120 ml Olive oil

50 ml Lemon juice

2 tb Capers

250 g Spinach leaves, torn roughly

6 ea Lettuce leaves, torn roughly

Salt & pepper Fresh pasta of your choice Sprigs continental parsley Combine oil, lemon juice, capers, spinach & lettuce in a food processor. Blend until smooth. Season well with salt & pepper. Cook the pasta until *al dente*. Heat spinach puree slightly, being careful not to overcook or burn. Add to well drained pasta & combine. Garnish with parsley. Adapted from Sue Lloyd & Jacquie Keys, "A Passion for Pasta". Posted by Sherree Johansson.